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Crock Pot Recipes for Your Turkey Leftovers
The age-old question of 'what to do with this left-over turkey'
lives on today, but with the revival of the slow cooker, we now
have more options for stretching our food dollars by creating
some delicious crock pot turkey recipes.
Today's...
Scottish Cuisine: Haggis
Haggis is a traditional Scottish highland dish that resembles, in some senses, a rather rough sausage. It is the national dish of Scotland, and Robert Burns, the great Scots poet, who wrote the famous "Address to a Haggis" called the haggis the...
Squid And Calamari
Like meat, fish and poultry, squid and octopus provide high-quality proteins with sufficient amounts of all the essential amino acids. Both have less saturated fat than meat and small amounts of omega-3 fatty acids, a group that includes the...
The History of Thai Food
Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences...
The regional cuisines of Chinese cooking (Part 1 of 4)
With China covering the immense land within its boundaries, it is no surprise that there are many regional variations in Chinese cuisine. Traditionally, Chinese cooking is divided into five styles of regional cuisines. It is headed by the 3 great...
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Cooking Versus Raw Diet
From a theoretical standpoint it is easy to reason to the conclusion that a raw diet-- grains, vegetables, fruits and nuts--should be the natural food of man. One can easily imagine how the first man to discover fire found comfort in basking in its warmth, and how natural it would be under these circumstances for him to also first warm any food that he might wish to eat.
Thus it is not at all difficult to find the origin of cooking, for, from warming to cooking a food is but a step. Although from a theoretical standpoint raw food seems to have been intended by nature as the best for all animal kind, human and otherwise, the fact that we have for many generations subsisted almost entirely on cooked food must be considered.
“Cooking destroys the life cells in food--the cells which make and sustain life in man. Cook a seed thoroughly and see whether it will sprout when planted.
All live vegetation is capable of either reproducing its own kind or of furnishing life or vitality to other organized living things; take away its life and it can do neither.
All foods for men and animals must come from either animal or vegetable life. To give any comprehensive information of value in reference to cooking would require
a book in itself. But, I would like to call attention to the usual inclination to cook every article of food until a large portion of its nourishing, life-giving qualities are actually disorganized and destroyed. Then, no element can be used as a food.
Excessive cooking, also, so softens the food that it is swallowed without chewing. A food should be cooked only so long as is necessary to bring out its richest flavor. It should never be allowed to assume the consistency of mush. Foods of this character are of little value to nourish the body; vital food in balance with cooked food, can lead to a life that is abundant in energy. So mix it up, enjoy your cooking and furthermore enjoy good health.
About The Author
Paul Hegarty is the owner of learningfromdvds.com. A guide to educational DVDs with price comparisons, reviews, and free E-books. Read this month’s e-book on "How To Spot A fraudulent Email". Grab your free copy today.
Sign up for our monthly newsletter at http://www.learningfromdvds.com and get your free e-book on memory, along with a wide selection of cooking DVDs.
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